6. Grease a 9 inch springform pan and cover the outside with aluminum foil so that it’s ready for a water bath.

7. To prepare the crust, unroll the phyllo dough according to package instructions. You’ll need to keep it from drying out by placing a damp towel over the pieces that haven’t been used yet. Using one piece at a time, place phyllo sheets into the bottom and up the sides of the springform pan. The sheets won’t be as big as the pan, but using a few for each layer you should be able to get one full layer. Layer the melted butter between the phyllo sheets so that they stick together.

8. Once the crust is ready, add a small amount of cheesecake filling to the pan. It should be just enough to thinly coat the bottom of the crust.

9. Add the walnut filling in an even layer on top of the cheesecake filling.

10. Add the remaining cheesecake filling and spread into an even layer.

11. Place springform pan (covered with aluminum foil) inside another pan. Fill outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.

12. Bake for 50-60 minutes. The edges should be firm but the center will still be a little jiggly.

13. Turn off heat and leave cheesecake in oven with door closed for 30 minutes.

14. Crack oven door and leave the cheesecake in the oven for about 20 minutes.

15. Remove cheesecake from oven and chill until completely cool and firm.